Recipe Box, Chicken Cordon Bleu Crescent Bake

the Painted Apron

3 years ago

Chicken Cordon Bleu is one of my favorite dishes

Cordon Bleu is French for blue ribbon

It is a boneless chicken breast,

with a pocket cut into the middle, or pounded thin,

and filled with a slice of ham and cheese,

then rolled up {if pounded},

coated with breadcrumbs and fried or baked

This casserole is kind of a lazy cook’s version of this classic dish

I used 4 large chicken tenders,

about 12 ounces of boneless chicken

or you can use rotisserie chicken

An easy way to cook chicken is to put it in a sauce pan

add chicken broth to cover, bring it to a boil,

then cover pan and remove from heat

Let chicken sit in broth for 30 minutes

and then remove and shred

Here are the simple ingredients, ham, chicken, cheese,

buttermilk or milk,

cream of chicken soup, crescent roll dough and mayonnaise

Separate dough into triangles

Place 1 slice of ham, folded in half, on top

Put a piece of cheese on ham

near the bottom of the dough triangle

Fold top part of ham over cheese

Spread mayonnaise on ham

Then top with chicken

Roll up dough triangles from the bottom,

partially enclosing the filling and place into a sprayed casserole dish

Tuck remaining chicken pieces into the spaces between the rolls

Stir milk into soup to make the sauce

Spread the sauce evenly over top of the rolls

Sprinkle with the grated cheese

The dish can be covered at this point for baking later if desired

Bake uncovered at 350 degrees for 30-40 minutes

until bubbling and dough is cooked

Serve with a vegetable and a salad

Chicken Cordon Bleu Crescent Bake

Crescent Rolls are stuffed with chicken, ham and Havarti cheese and baked in a rich cream sauce, this recipe is easy to make, can be made ahead of time and baked later, and watch it disappear!

Course Main Course

Cuisine American

Keyword chicken casserole, chicken Cordon Bleu, chicken crescent roll bake, stuffed crescent rolls

Prep Time 20

poaching time 30

Servings 4

Ingredients

2 cups chicken broth
12 oz. boneless chicken breast*
8 slices deli ham
4 slices sandwich size, Havarti or swiss cheese, cut in half
mayonnaise
1 can Cream of Chicken Soup
1/3 cup buttermilk or milk or almond milk
1 can 8 count, crescent roll dough
grated Asiago or Parmesan cheese
salt and pepper

Instructions

Place chicken in a sauce pan and cover with broth. Bring broth to a boil, cover pan and remove from heat. Let chicken sit in broth for 30 minutes.
Remove chicken from broth to a plastic cutting board and shred. Season with salt and pepper.
Lay out crescent roll dough triangles on a cutting board. Fold ham slices in half and tuck a piece of cheese inside. Place ham and cheese on the wide end of the dough triangle. Don't worry if it hangs out or over the edges of dough.
Spread top of ham slice with a little mayonnaise then top with 3-4 pieces shredded chicken.
Roll up dough enclosing meat and cheese. Place rolls into a sprayed 8" x 8" baking dish. Don't worry if they don't look perfect, it won't matter once they're baked
Tuck any extra chicken into the baking dish around the rolls
Mix buttermilk with Cream of Chicken soup and spoon over the rolls and chicken. Use the back of a large spoon to spread mixture in an even layer.
Sprinkle with grated Asiago or Parmesan. Dish can be covered at this point and refrigerated for baking later if desired.
Bake uncovered at 350 degrees for 30 minutes or until dough is cooked through.